Everyone needs a dynamite Strawberry Shortcake Recipe and this is it! These Strawberry Shortcakes are fresh yet decadent at the same time and you can prepped ahead of time for the ultimate entertaining dessert!

My good friend, Melanie, of Canvas Shoppe and Woven Pear fame, brought Strawberry Shortcake to our Fourth of July Feast and they were delish! But she lamented her biscuits were store-bought because after trying many recipes, she couldn’t find a shortcake recipe with the proper biscuit.

Melanie and I both agree proper shortcake isn’t sandwiched in between sponge cake, pound cake or angel food cake – although delicious – its just not strawberry shortcake. She challenged me to find the perfect strawberry shortcake biscuits – a daunting task until I remembered my American Test Kitchen Best Ever Desserts Magazine – Page 54 – the perfect shortcake biscuits!

These biscuits are slightly sweet dusted with sugar, light in texture but still sturdy enough to compliment the mountain of strawberries and their permeating juices.

The strawberries themselves are a combination of mostly thinly sliced strawberries with just enough mashed strawberries to create a luscious fresh strawberry juice/syrup coating.

But the real unknown star of the show is Lemon Curd Whipped Cream. OH MY YUM!! I am kind of proud of this creation and more than obsessed with it.

I adore classic lemon curd. The sweet, silky citrus is all I could ever want in a dessert. Originally I was just going to make Strawberry Shortcake with Lemon Curd but I decided the lemon curd would be bit too overpowering so I combined it with the heavy cream and it is heavenly! If you have never made lemon curd before – please don’t be intimidated. It is super simple, and SO worth facing your fears for this out-of-this-world light and fluffy Lemon Curd Whipped Cream.

These Strawberry Shortcakes are a great make ahead dessert so its nothing but stress free when time to serve. I find it easiest to make components of the dessert a day in advance because both the strawberries and lemon curd require time to chill. I make everything except the whipped cream and then the day of serving, I whip the cream and fold in the lemon curd…

Lemon Curd: Whisk egg and egg yolk in medium bowl, set aside. Melt butter in medium metal bowl set over large saucepan of simmering water. To this metal bowl, whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F (it will continue to thicken upon standing). Transfer to small bowl. Cover with plastic wrap and freeze 1 hour to cool or refrigerate for up to days in an airtight container until ready to use.

Strawberries: Using potato masher, mash 2 cups strawberries in a large bowl. Cut all remaining strawberries into 1/4 inch thick slices. Stir sliced strawberries and sugar into crushed strawberries. Refrigerate mixture until sugar has dissolved and strawberries are juicy, at least 30 minutes up to 2 days.

Biscuits: Preheat oven to 425 degrees F.

In a large bowl, whisk half-and-half and whole egg together. Set aside.

In food processor, pulse flour, 3 tablespoons sugar, baking powder and salt until combined, about 5 pulses. Scatter butter over top and pulse mixture until it resembles coarse meal, about 15 pulses. Stir flour mixture into half and half/egg until large clumps form.

Brush tops with egg white and sprinkle evenly with remaining 2 tablespoons sugar. Bake 12-14 minutes or until tops of biscuits are golden. Transfer biscuits immediately to wire rack to cool. If not using immediately, store in airtight container once cooled.

Assemble: Split each biscuit in half and place biscuit bottom on individual plates. Spoon equal portions of strawberries onto biscuits followed by dollops of Lemon Curd Whipped Cream, then place biscuit tops on whipped cream. Serve immediately.

Recipe Notes

*Total Time does not reflect cooling Lemon Curd or Strawberries as this will vary. **I find it easiest to make the dessert a day in advance because both the strawberries and lemon curd require time to chill. I make everything except whipped cream and then the day of serving, I whip the cream and fold in the lemon curd. A great make ahead dessert!

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